Cauliflower Couscous

Cauliflower Couscous

14
lovelygrl222 1

"Cauliflower couscous!"

Ingredients

1 h servings 118 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Cut cauliflower into very finely chopped pieces similar to real couscous or rice.
  2. Melt butter in a medium skillet over medium heat. Add onion and garlic; cook and stir until onion has softened, about 2 minutes.
  3. Add cauliflower and cook on medium heat for about 40 minutes. Stir every 5 minutes until entire batch is golden and nutty.
  4. Mix kalamata olives, parsley, salt, and lemon zest into cauliflower.

Footnotes

  • Cook's Notes:
  • You can add diced/peeled tomatoes cut into small pieces.
  • A food processor or blender can also be used to chop the cauliflower into couscous consistency. Add a little water before processing.
  • profile image

Your rating

Cancel
Submit

Reviews

14
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Don't put this in blender it turns into paste better to chop. I will try this again!

Freaky how much this tastes like couscous!. My cooking time was a lot less, so watch this as you are browning.. takes a while to start but once it starts, goes fast.

Love this recipe. I substitute half the butter for olive oil and it is still very good.

This made a great lunch. I can't say it tasted like couscous but it had a delicious, nutty flavor. The brininess of the kalamata olives went really well with it.

This is a great side dish next to tofu! the flavors really come through with the amount of time suggested so be patient it will pay off

I love cauliflower's versatility and for years have been using it in place of rice and mashed potatoes. The best way to "rice" it is with a standard size cheese grater. Just 2-3 TBL of good oliv...

We love it! I have made this cauliflower recipe many times in a row, and I am not tired of it yet! The only thing I do differently from the original recipe is to use olive oil instead of butter....

So yummy and looks pretty too! I had to substitute capers for the olives but otherwise, very tasty! I also used dried parsley flakes because fresh parsley is too strong of a flavor for me

Not worth the time